食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
1期
40-45
,共6页
孙慧慧%刘长军%顾青%傅玲琳%王彦波
孫慧慧%劉長軍%顧青%傅玲琳%王彥波
손혜혜%류장군%고청%부령림%왕언파
海马%总甾醇%紫外分光光度法%高效液相%响应面
海馬%總甾醇%紫外分光光度法%高效液相%響應麵
해마%총치순%자외분광광도법%고효액상%향응면
Hippocampus kuda%total steroid%UV spectrophotometry%high performance liquid chromatogra-phy (HPLC)%response surface method
根据香草醛-高氯酸显色反应后样品吸光度的差异,用Box-Behnken响应面法优化了海马中甾醇的提取条件。主要确定了提取温度、提取时间及料液比3个因素对甾醇提取效果的影响。并以胆固醇为标准品,测定了海马中总甾醇的含量。结果表明:提取温度为79℃,提取时间为7.7 h,料液比为80 ml/g时,海马中的总甾醇提取量最高,提取量为5.17 mg/g。通过高效液相分析,初步分离海马总甾醇提取物,为海马中甾醇成分的提取和分离提供了初步的依据。
根據香草醛-高氯痠顯色反應後樣品吸光度的差異,用Box-Behnken響應麵法優化瞭海馬中甾醇的提取條件。主要確定瞭提取溫度、提取時間及料液比3箇因素對甾醇提取效果的影響。併以膽固醇為標準品,測定瞭海馬中總甾醇的含量。結果錶明:提取溫度為79℃,提取時間為7.7 h,料液比為80 ml/g時,海馬中的總甾醇提取量最高,提取量為5.17 mg/g。通過高效液相分析,初步分離海馬總甾醇提取物,為海馬中甾醇成分的提取和分離提供瞭初步的依據。
근거향초철-고록산현색반응후양품흡광도적차이,용Box-Behnken향응면법우화료해마중치순적제취조건。주요학정료제취온도、제취시간급료액비3개인소대치순제취효과적영향。병이담고순위표준품,측정료해마중총치순적함량。결과표명:제취온도위79℃,제취시간위7.7 h,료액비위80 ml/g시,해마중적총치순제취량최고,제취량위5.17 mg/g。통과고효액상분석,초보분리해마총치순제취물,위해마중치순성분적제취화분리제공료초보적의거。
In the present work, we optimized the extracting conditions of total sterol in Hippocampus kuda by Box-Behnken response surface method according to the difference in absorbance of vanillin perchloric acid color reaction. Three factors associated with extraction effect were determined , including extraction temperature, extraction time and ratio of material to liquid. The content of total sterol in the hippocampus was also determined with a standard of cholesterol. The results showed that the highest total sterol extraction amount was obtained to 5.17 mg/g when the extraction temperature was at 79℃, extraction time at 7.7 h, and the ratio of solid to liquid at 80 mL/g. The purified sample was further identified by high performance liquid chromatography (HPLC). This paper provided a preliminary basis for the extraction and separation of the sterol composition in Hippocampus kuda.